Russian Salad with grilled beetroot and pineapple

 
Russian salad with grilled beetroot n pineapple (serves 6)Ingredients:
· 1 cup boiled peas · 1 carrot cut into about ½ an inch · 10-12 French beans chopped (optional) · 2 boiled potatoes cut into pieces · 2 slices of tinned pineapple · 4-5 florets of broccoli · 5-6 slices of beetroot · 5-6 lettuce leaves Method: · Pre-heat the oven at 180 degrees Celsius. Place the beetroot slices and bake it for 10-15 minutes. Once beetroot is done place the pineapple pieces and bake them for 10 minutes only. Let beetroot and pineapple cool. Steam the carrot, French beans and broccoli for 10 minutes. Let it cool. Mayonnaise dressing: Ingredients: · ½ cup of mayonnaise · 5 table spoons of fresh cream · 1 tea spoon of mustard sauce · pinch of salt · 1 table spoon of black pepper · 1 ½ table spoon of lemon juice Method: · Mix all the ingredients and make a smooth paste. Assembling of the salad: In the mayonnaise paste add potato, beans, carrot, peas and grilled pineapple. Give a smooth coating of the paste to the vegetables. In a platter arrange the lettuce leaves, place the baked beetroot on it and then put 1 big serving spoon of salad. Garnish with a broccoli and coriander leaves. Keep it in the refrigerator for an hour and serve.
Ingredients & methods of Russian Salad with grilled beetroot and pineapple

    · 1 cup boiled peas
    · 1 carrot cut into about ½ an inch
    · 10-12 French beans chopped (optional)
    · 2 boiled potatoes cut into pieces
    · 2 slices of tinned pineapple
    · 4-5 florets of broccoli
    · 5-6 slices of beetroot
    · 5-6 lettuce leaves

    · Pre-heat the oven at 180 degrees Celsius. Place the beetroot slices and bake it for 10-15 minutes. Once beetroot is done place the pineapple pieces and bake them for 10 minutes only. Let beetroot and pineapple cool. Steam the carrot, French beans and broccoli for 10 minutes. Let it cool.
    Mayonnaise dressing:

    Ingredients:
    · ½ cup of mayonnaise
    · 5 table spoons of fresh cream
    · 1 tea spoon of mustard sauce
    · pinch of salt
    · 1 table spoon of black pepper
    · 1 ½ table spoon of lemon juice
    Method:
    · Mix all the ingredients and make a smooth paste.
    Assembling of the salad:

    In the mayonnaise paste add potato, beans, carrot, peas and grilled pineapple. Give a smooth coating of the paste to the vegetables. In a platter arrange the lettuce leaves, place the baked beetroot on it and then put 1 big serving spoon of salad. Garnish with a broccoli and coriander leaves. Keep it in the refrigerator for an hour and serve.

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